What keeps me from reaching for a bagel is having breakfast already made and waiting to be reheated. Sometimes I warm up dinner leftovers and sometimes I make mini frittatas. There is only something about waking up, enjoying a cup of coffee and knowing that a breakfast of crispy roasted potatoes, fluffy scrambled eggs and turkey taco meat is already made and waiting for me.

I hope it’s not too soon for another turkey recipe? However, only to be clear, this is not a thanksgiving leftover post but a fun and savory meal prepped breakfast. A recipe that I loved reheating and eating every morning this week.

And it’s a filling breakfast that will keep you satisfied longer than any bagel ever could.

To cook this Turkey Taco Breakfast Scramble Gather:

potatoes
taco seasoning
cayenne pepper (optional)
extra-lean turkey
eggs
salsa
plain (non-fat) greek yogurt
green onions
cheese
cilantro

For meal prep, gather four 3-cup storage containers.

Preheat your oven to 400℉ (or 200℃) and position a rack in the the lower third of your oven.

On a rimmed, metal baking sheet, add 1 pound diced baby potatoes, 1-1/2 teaspoons taco seasoning and a few shakes of cayenne pepper.

Toss well to coat. There’s salt in the taco seasoning, so you don’t need to worry about adding it.

Next crack the eggs into a large bowl, whisk to combine and cook in a non-stick skillet over medium heat until scrambled, stirring every so often. About 5 to 8 minutes.

Next divide the crispy taco seasoned potatoes and scrambled eggs among the 4 dishes.

Then divide the turkey taco meat and top the eggs with 1 tablespoon of shredded cheese.

To make the turkey taco meat, I only added 99% fat free ground turkey to a non-stick skillet, breaking it into crumbles and cooking it over medium heat until no longer pink and fully cooked. Then I measured and added 1-1/2 tablespoons taco seasoning and stirred until combined.

Next, into a small cup, measure 1 tablespoon each of greek yogurt. To that, add a tablespoon of your regular salsa into small cups and seal with a tight-fitting lid.

Then nestle the cups into each container, sprinkle with sliced green onions and tuck in a few sprigs of cilantro. Once everything has cooled down, secure the lid and that’s it!

When you’re ready to reheat, simply remove the cilantro and salsa/yogurt cup and microwave until hot. Then add the salsa, yogurt and torn cilantro leaves, toss and devour!